Snickers Bar Mini Tarts

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 24
• 15 ounces refrigerated pie crusts, softened as directed on box
• 2 1/2 snickers candy bars, regular-size
• 4 ounces cream cheese, softened
• 2 tablespoons granulated sugar
• 2 teaspoons granulated sugar
• 1 large egg
• 2 tablespoons sour cream
• 2 tablespoons creamy peanut butter
• 2 tablespoons whipping cream
• 1/2 cup milk chocolate chips

Recipe

• 1 preheat oven to 450°f
• 2 unroll pie crusts on work surface. with rolling pin, roll each crust lightly into 12-inch round.
• 3 with 3-inch round cutter, cut 24 rounds from crusts, re-rolling scraps as necessary.
• 4 press 1 pie crust round in bottom and up side in each of 24 ungreased mini muffin cups, so edges of crusts extend slightly above sides of cups. bake 5 to 7 minutes or until very light golden brown; cool.
• 5 reduce oven temperature to 325 degrees.
• 6 cut candy bars in half lengthwise; cut into 1/8-inch pieces; chop coarsely. place candy bar pieces in bottoms of cooled crust-lined cups, reserving some for garnish.
• 7 in small bowl, beat cream cheese and sugar with electric mixer on medium speed until smooth.
• 8 beat in egg until well balanced.
• 9 add sour cream and peanut butter, beating until mixture is smooth.
• 10 spoon 2 teaspoons cream cheese mixture over candy bar pieces in each tart.
• 11 bake at 325°f for 15 to 20 minutes or until center is set.
• 12 cool completely (about 30 minutes).
• 13 in pyrex measuring cup, place whipping cream.
• 14 heat in microwave until bubbling.
• 15 remove and stir in chocolate chips until melted and smooth.
• 16 if necessary, return to microwave for 30 seconds until hot enough to melt. don’t overheat.
• 17 place a dollop of chocolate ganache on top of each tart.
• 18 garnish with pieces of snicker’s bar.
• 19 refrigerate 2 to 3 hours before serving.
• 20 keep any unused tarts refrigerated.